If you’re searching for a healthy recipe, move along. If you’re looking for a delicious and easy appetizer/dip, you’ve stumbled upon the right one! I cannot recall where I found this jalapeño corn dip recipe a few years ago, but I’m certainly glad I did. It’s fast, tasty, and always a hit.
- 4 ounces softened cream cheese
- 1/2 cup sour cream
- 1 or 2 jalapeños minced. I typically use 2 and may upgrade to 2.5-3 the next time I make this, but we like food on the hot side around here.
- 9-11 ounce can sweet corn (or feel free to use fresh!)
- 1 cup shredded Monterey Jack cheese
- 1 green onion, finely chopped (Okay, I used two)
- 1/2 tsp seasoned salt
- Dash of cayenne pepper
- Preheat over to 400 degrees
- Mince jalapeños and chop green onion
- Drain corn and allow to dry on a paper towel in order to remove excess water
- Mix softened cream cheese and sour cream in a bowl.
- Add the corn, jalapeño, cheese, green onion, seasoned salt, and cayenne pepper and mix well
- Pour mixture into a baking dish and bake for 20 minutes.
I typically serve this with blue corn chips, but I think black bean chips would be excellent as well and of course, regular corn tortilla chips will do the trick.
I last made this as an appetizer for Thanksgiving and we were in such a hurry to head out to our feast that I failed to snap a photo of the dip once it emerged from the oven. My apologies. Trust me, it was perfection, but if you don’t believe me, I could potentially be convinced to make another round to update this post with an “after” photo…I’m sure my husband wouldn’t mind!
My mom has been making this cold veggie pizza appetizer for as long as I can remember. I’ve made it a few times in my adult life: a game night, a Super Bowl party, and most recently, for a Thanksgiving appetizer. Every time I make it, I wonder why I don’t do so more often. It’s really simple and super delicious.
- 1 can of crescent rolls
- 8 oz cream cheese, softened
- 2/3 cup mayonnaise
- 1 tsp dill weed (I’ll admit to putting more like 1.5-2 tsp in my mixture!)
- 1 tsp minced onion
- Shredded cheese (sprinkling to your taste)
- All of the fresh veggies you want to include. I typically use alfalfa sprouts, carrots, cucumber, green peppers, and green onion. (Lots of people add broccoli, red onions, etc as well.)
- Open the can of crescent rolls (I hate that part!) and spread them out on a lightly greased cookie sheet. You’ll want to close up any seams and spread the entire length and width of the pan. This will be the base of your pizza. Bake according to the directions on the package, but watch carefully so as not to burn. Once baked, set aside and allow to cool.
- To make the mixture which will go directly on top of the crescent roll base, take your softened cream cheese, mayo, dill weed, and minced onion and blend thoroughly. A few tiny cream cheese lumps are okay, but for the most part, you want this to be pretty smooth. Depending on how soft your cream cheese is (or isn’t), you may want to use a mixer. Once blended, spread the mixture evenly over the top of the cooled crescent roll base.
- Lastly, chop up and add all of the fresh veggies you desire! Sprinkle with shredded cheese, cut into squares, and serve! YUM!
The only “downside” is that you want to eat it all within a day or two, or else the bottom tends to get soggy from the cream cheese mixture. This isn’t really an issue though, because it’s so good that you’ll want to eat it all within a day or two anyway!
- Cold Veggie Pizza Appetizer